What's the difference between Eggs Benedict, Eggs Royale and Eggs Florentine?

This has become my favourite cooking channel as of late. 1. Not too much fancy/long ass shots. 2. Gets to the point. The videos are perfect in length. 3. Personality. Easy going, not in your face. Keep it up!

This channel is gold

Very useful tip for beginners: if you do your hollandaise the classic ways and you fail by separating it, don't throw it out. It can be fixed very easily. Grab another similar bowl, put 1 table spoon of boiling water into it and start whisking it while slowly pouring in your broken hollandaise sauce. It'll be like new. Also, the main reason your hollandaise will separate is because the bowl touches the water, or the water is boiling too rapidly and there's too much heat on your bowl. Only use 2-3cm of water in your pot and bring it to a constant gentle simmer. It's very easy Alternatively, you can use a stick blender to make the hollandaise sauce, which is by far easier than the traditional way. Put 2-3 egg yolks in the stick blender’s cup, 1-2 tbs of boiling water, 1-2 tsp of whatever type of vinegar you prefer, a pinch of salt, a bit of pepper, and blitz everything with the blender. While it’s running, slowly pour the melted unsalted butter in (with the blender method you don’t even need to clarify the butter because it’ll emulsify it anyway).

I once had brunch at a restaurant and ordered what was called 'Texas Benedict'. It was an Eggs Benedict with grilled sourdough bread, pulled pork, jalapenos, barbecue sauce, poached egg, hollandaise, and pickled red onion. It was so damn delicious!

First off, all 3 look excellent. But, this entire episode is about a phenomenal hollandaise sauce! Probably the best recipe I've seen, definitely better than mine!

One of the best cooking channels... no fluff, no stupid singing or non-stop editing... straight to the point and the food is perfectly accessible for anyone to make.

Andy please please please do more than one full vid a week! So interesting and no over the top shenanigans like some channels, just interesting informative cooking, wonderful, keep it up ❤️

Brother this brings back memories. The first restaurant I worked in. We had five Benedict on brunch. Classic, Royale, smoked trout with sage hollandaise, soft shell crab (in season), and a Oyster Rockefeller. I was a dishwasher. Two weeks after I was hired the sous chef sent an unseasoned beschemel to the pass. Owner told him even a dish washer could do better and fired him. He promoted me to his sous. He then put me through the gauntlet. True trial by fire lol. I spent 4 years in that position and loved/hated every minute. I will always be grateful for the opportunity that chef gave to 15 year old me. You made a beautiful hollandaise Andy. Thank you so much for the memories and for teaching the newer generations how to cook properly. Respect!

Love the Florentine and the Royale... Trying to loose a load of weight, I swap out the muffin with a large flat mushroom and add chopped spring onions to the spinach and add a slice of ham, or a snaked haddock fillet. Whichever way you cook any of these three, they're great. Love the channel Andy....pretty new to you, but loving it fella! Thanks for all the content!

This is my absolute favorite channel! Thanks Chef Andy for being cool and an amazing Chef. Babe, too! 😊

This is one of my favorite dishes, particularly because its something that I like to share with people which is a huge part of why I cook and watching you and babe try it was soo sweet and just really made my day. There's just something so genuine about how you cook where it still catches that home made, casual artistry I associate with cooking but without losing the perfection of the craft. Things like the spinach stems and using a fry pan as a lid. I would bet if you ever see this message you know what I'm talking about. Anyway thank you so much for this.

Love your channel and the style of your videos. Not crowded, to the point, easy to understand and easy to follow. Definitely staying for more!

I’m so glad that I got to watch you make hollandaise sauce & poached eggs for all of these variations. Truly appreciate this video. Thank you so much for sharing this with us.

Such a good cook. Explains step by step beautifully. Such a class act!

I worked for chef that made me take stems off spinach too.. At first I thought it was nuts. Now years later I'm retired but I still do this and teach my kid to. It makes such a difference. Also gives you time to look at each leaf for quality which I feel is also worth it. Cheers

This is the greatest cooking channel on YouTube. It’s just so entertaining and you learn at the same time. Thanks Andy all the way from Spain

You are absolutely magical! Thank you for taking the time to make these programs! So fun to watch and so educational. Many thanks, Best regards, Anders from Sweden 👏🏻🤘🏻

Thank you chef. Presentation is on point and covers each technique in an easy to understand way.

I’m loving the longer form content please keep them coming!

I love this channel!!! Thank you so much for the cooking lessons! ❤️